Collection: Sotol

Key Characteristics

• Appearance: Clear to pale amber, depending on aging.
• Aroma: Herbal and earthy, with notes of green pepper, pine, grass, and subtle smoke.
• Flavor Profile:
  • Bright and herbaceous, with flavors of citrus, pine, and white pepper.
  • Secondary flavors may include minerality, smoke, and tropical fruit.
  • Medium-bodied with a smooth, crisp finish.
• Mouthfeel: Smooth and slightly oily, with a clean finish.

Ideal Pairings

• Grilled meats such as pork, chicken, and carne asada.
• Mexican dishes like tacos, tamales, and enchiladas.
• Citrus-based desserts or fresh fruit.
• Charcuterie boards with smoked meats and cheeses.

Short History of Sotol

Sotol has been produced in Northern Mexico for centuries, with origins tracing back to indigenous communities who fermented the plant for ceremonial purposes. The introduction of distillation by Spanish colonists transformed sotol into a spirit. Today, sotol is protected by a Denomination of Origin and produced primarily in Chihuahua, Durango, and Coahuila.

Regions That Produce It

• Chihuahua: Known for earthy and mineral-driven profiles.
• Durango: Offers robust and smoky expressions.
• Coahuila: Balanced and smooth, with floral notes.

Styles of Sotol

1. Plata: Unaged, showcasing fresh and herbal flavors.
2. Reposado: Aged for 2–12 months, with hints of vanilla and oak.
3. Añejo: Aged for over a year, offering richer and spicier notes.